Zobrazeno 1 - 10
of 20
pro vyhledávání: '"Sparus latus"'
Publikováno v:
Biology, Vol 13, Iss 6, p 364 (2024)
To better understand the habitat preferences and behavioural ecology of Sparus latus, we performed an experiment using box-shaped reefs as habitat enrichment materials, allowing us to determine the behavioural strategies and drivers involved in the r
Externí odkaz:
https://doaj.org/article/ee01eb11e4aa4035bdae27abded57480
Akademický článek
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Publikováno v:
Vestnik of Astrakhan State Technical University. :90-96
The article studies composition and some physicochemical properties of gelatin prepared from the scales of seabream ( Sparus latus Houttuyn). The yield of extracted gelatin was 15.1%. Gelatin sample contained high protein content (91.7%), a low ash c
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_________::7e7d4d5f876031644023b050b659bf00
https://doi.org/10.24143/1812-9498-2017-1-90-96
https://doi.org/10.24143/1812-9498-2017-1-90-96
Publikováno v:
Aquaculture Nutrition. 13:291-297
A growth experiment was conducted to determine the optimal carbohydrate-to-lipid (CHO: L) ratio for juvenile yellowfin seabream cultured in 340-L indoor recirculating tanks. Seven isonitrogenous (450 g kg⁻¹ dietary protein) and isoenergetic (14.1
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_________::a2bdc66ede6a2cd86ac8d7878a7774d6
https://doi.org/10.1111/j.1365-2095.2007.00476.x
https://doi.org/10.1111/j.1365-2095.2007.00476.x
Publikováno v:
Aquaculture International. 15:467-477
The effects of different ratios of dietary raw to pre-gelatinized starch on the growth performance, feed utilization and body composition of juvenile yellowfin seabream (Sparus latus) were evaluated during a 10-week growth trial. Five isonitrogenous,
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_________::4b56e578bcfa4b3601fa350bd6c9f6c0
https://doi.org/10.1007/s10499-007-9113-2
https://doi.org/10.1007/s10499-007-9113-2
Publikováno v:
Food Chemistry. 103:795-801
Four pepsinogens (PG-I, PG-II, PG-III, and PG-IV) were identified in sea bream ( Sparus latus Houttuyn) stomach and were purified to homogeneity by 20–60% ammonium sulfate fractionation and several chromatographies. The molecular weights of the fou
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_________::8c213ce12910eeac53ea32fd27f30eb8
https://doi.org/10.1016/j.foodchem.2006.09.021
https://doi.org/10.1016/j.foodchem.2006.09.021
Publikováno v:
Journal of the World Aquaculture Society. 37:237-245
The apparent digestibility coefficients (ADC) of dry matter (DM), crude protein (CP), gross energy (GE), and amino acid in seven feed ingredients were determined with juvenile yellowfin seabream (initial body weight, 41 ± 2 g; means ± SD) through t
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_________::052693d97fdd48ec99b2e6db005b29ef
https://doi.org/10.1111/j.1749-7345.2006.00034.x
https://doi.org/10.1111/j.1749-7345.2006.00034.x
Publikováno v:
Chinese Journal of Oceanology and Limnology. 16:144-148
Transmission electron microscopy of the yellowfin porgy (Sparus latus Houttuyn) spermatozoa ultrastructure showed the spermatozoon as a primitive type made up of the acrosomeless head, the flagellum, and the midpiece, at the periphery of which was a
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_________::4af4a7fd3a01a119b921ed90db4cd30c
https://doi.org/10.1007/bf02845180
https://doi.org/10.1007/bf02845180
Akademický článek
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Publikováno v:
Food Chemistry. 113:1175
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_________::b5642300c5711a2903588dc236afcbe5
https://doi.org/10.1016/j.foodchem.2008.09.065
https://doi.org/10.1016/j.foodchem.2008.09.065